Zucchini or Carrot Bread

I used carrots and was very happy with the results. The dates are really delicious in this quick bread but if you don’t have any around, raisins would substitute just fine. The recipe calls for a lot of maple syrup which ends up making this a very expensive treat. I might fiddle with the recipe next time to find an adequate substitute.


  • 2 eggs
  • 1 egg white
  • 1/4 cup oil
  • 1 1/2 cup soy yogurt or sour cream
  • 1 1/2 cups maple syrup
  • 3 small zucchinis (or carrots), shredded
  • 3 tsp vanilla
  • 1 1/2 cup flour
  • 2 1/4 cups whole wheat flour
  • 1/2 tsp baking powder
  • 3 tsp baking soda
  • 4 tsp cinnamon
  • 2/3 cup chopped dates
  • 1/4-1/2 cup chopped nuts (optional)

Yield: two 9” loaves

Preheat oven to 350o.

Coat two 4×9” loaf pans with non-stick spray.

In a large bowl, beat the eggs. Stir in oil, yogurt, maple syrup, zucchini/carrot and vanilla.

In a separate bowl, whisk together the dry ingredients. Quickly stir in the egg mixture until well blended. Stir in chopped dates and nuts. Pour batter into pans. Bake until centre of each loaf springs back when lightly touched (45-55 mins).

Cool on wire racks for 10 mins then remove from pans to finish cooling.

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